Chocolate Heaven Trifle Recipe

Trifle 101 - A heavenly trifle filled with layers that will truely bring out the Chocoholic in you. This trifle is special because of the chocolate ganache topping which makes a truffle-like sauce that blends all of the flavors together.
Read more This is the Queen of all trifle recipes! See less

How to make it

Take the 1/2 cup of heavy cream and pour into a large glass measuring cup or microwave-proof bowl. Add the 8 ounces of chocolate chips.

Heat for 2 minutes.

Remove from microwave and stir until smooth.

Set this aside to cool.

*

Add a layer of cake cubes to the bottom of your trifle bowl

Mix half of the pudding with 1 cup of the whipped cream or Cool Whip.

Using half of the cream and pudding mixture, spoon out a layer over the cake cubes.

Add a layer of whipped cream or Cool Whip.

Sprinkle with one group of the chopped chocolate candy bars

Add a layer of cake

A layer of just the pudding,

A layer of whipped cream and candy bar pieces

And try to repeat the layers from the first layer until you have reached the top of your bowl with at least one inch of empty space.

Stir your ganache well and pour this directly over the last layer of your trifle.

At this point, if you have any whipped cream or Cool Whip left, you can use it by "frosting" the top of the chocolate ganache.

Sprinkle with the remaining chocolate candy bar and serve. Or refrigerate until ready to serve.

*Violet Crumble is a wonderful Australian candy bar that's made from honeycomb candy that's dipped in chocolate. Its just perfect for this recipe. Feel free to use any kind of chocolate bar that you enjoy.

This seems like a yummy dessert that will be easy to prepare. I'm thinking of jazzing it up and making it for Christmas. I'm thinking of adding mint extract to the cake batter. Using dye to turn the whipped topping a fun green color and sprinkling with crushed andes candies instead of hershey bars.

Simple rules for "Ganache" from the Joy Of Baking/Cooking book.... """A general guideline for making ganache. To make a glaze or coating: 1 part cream to 3 parts chocolate. To make a truffle filling: 1 part cream to 2 parts chocolate. To make a light filling: 1 part cream to 1 part chocolate. Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles."""

Hi Annieeeeee! I gave you a five because I made this and its one of the best desserts I've ever had and one of the easiest to make too!!!!! I love this recipe. Its awesome! Du and I had it and we served it to a dozen of our friends. Everyone kept raving about it. Thanks a bunch for all the dessert recipes. They're all fabbb!

This sounds so good. A friend's mom made something similar - she sprinkled some Kahlua onto the chocolate cake layers, and used toffee chips in place of the chocolate bars. Yummy! I haven't made it in a LONG time....hmmm... And I bet it would be good with a bit of espresso sprinkled over the cake for coffee lovers, garnished with some choc-covered espresso beans.

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Hi Annieeeeee! I gave you a five because I made this and its one of the best desserts I've ever had and one of the easiest to make too!!!!! I love this recipe. Its awesome! Du and I had it and we served it to a dozen of our friends. Everyone kept rav...more